Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese is one heck of a title. But then again, this is one heck of a sandwich.

I’m sure you don’t need me to tell you that April is National Grilled Cheese month. A whole month dedicated to cheese in bread. I love it.

Creative grilled cheese sandwiches are everywhere. People are putting some remarkable flavor and textural combinations in between all kinds of breads. From bacon and cantaloupe to sourdough and ramen noodles {totally not a bread but you get what I’m saying} the sky is the limit and it’s all good in the hood. This classic sandwich certainly has come a long way since sandwich cheese and plain white bread that’s for sure.

So I hope it’s not too soon to share another recipe featuring turkey. In my defense I had bought way too much and when the idea for this grilled cheese came to me I couldn’t wait a second longer.

From the floor up on this grilled cheese was methodical. I think I’ve told you about my OCD with grilled cheese layering before which you’ll witness a little further down. But what can I say, I like my sammiches a certain way.

This grilled cheese has flavor coming at you from every direction. There’s smokiness, sweet, heat, bite and juiciness. It’s everything a sandwich should be.

Whenever I make a “from scratch” mayo based anything… I start with 1 whole egg and one egg yolk. Obviously this does contain raw egg so using fresh eggs from brands or farms you trust is important.

Then I add in a teaspoon of Dijon mustard. Grainy or non-grainy… doesn’t matter a bit.

Two teaspoons of lemon juice… more if you like more tangy-ness.

Then with the processor running, I slooooooowly pour in a cup of grapeseed oil {or olive oil}. I literally use both hands because my pouring hand eventually starts to shake.

Once you’ve poured the last drop… it should be a glorious, emulsified beauty. If you wanted to leave it here and use it as mayonnaise… then add in the 1/2 teaspoon of kosher salt here, blend and poof, you’re done.

But if you want to make the chipotle mayo… keep’a scrollin’.

Throw in two cloves of roughly chopped garlic.

Two roughly chopped chipotle peppers.

Season with a 1/2 teaspoon of kosher salt and secure the lid once more.

Turn the mini processor on and drizzle in the honey, slowly.

Pour that liquid gold into a small bowl, cover with plastic wrap and refrigerate until you’re ready to use.

For the turkey {or you can use boneless, skinless chicken breasts} rub them down with a 1/2 teaspoon of grapeseed {or extra light olive oil} sprinkle them with a tablespoon of adobo {or use your favorite} seasoning. Grill on medium-high heat for 6-8 minutes per side or until fully cooked.

Meanwhile thinly slice up the small red onion and green {or red} tomato…

…and grate up about 8 ounces of the smoked cheddar.

I’m not sure what made me pick up this pumpernickel/rye bread. Of course it’s muy delicious-o but really I think it is the only whimsical bread out there… or at the bakery in my grocery store. It gives this sandwich a deli-like character and I lurve it.

Slather butter on one side of each slice.

Top the non-buttered side with a little grated smoked cheddar…

Slice grilled turkey…

Thinly sliced tomato…

Red onion…

Then top all that with even more smoked cheddar.

On the non-buttered side of the other slice of bread, spoon on and spread a healthy, generous amount of the chipotle honey may0.

Griddle the sandwich on both sides for 5-6 minutes each or until golden and crispy.

I served my deli sammich with black pepper kettle chips, a dill pickle and a brewsky. That’s how I roll at lunchtime.

Extreme close-up. Dang.

THE SANDWICH BREAKDOWN: What we have here is pumpernickel/rye swirl bread stacked with grilled adobo turkey which has bright flavors from oregano, lemon and garlic {not spicy, at least not to me anyway}. Then there’s the green tomato… strictly because I bought them with zero intentions until I decided to make this sandwich… and then it was truly for their color. But they do soften nicely without turning to mush during grilling and did I mention that they’re mighty pretty {I’m such a girl}. Then I topped that with thin slices of red onion for some bite and because {fun fact!} I never eat a grilled cheese without sliced onion in it, period. But what really steals the whole grilled cheese show is the chipotle honey mayo and the smoked cheddar. I wish I could explain it. It just wraps the entire sandwich in a bow.

This sandwich is bonkers. It’s worth every inch of effort I put into it. It’s impressive, flavorful and if I could… I’d marry it.

Celebrate Grilled Cheese Month with this beaut and you’ll never look at another grilled cheese the same.

Enjoy! And if you give this Grilled Adobo Turkey with Green Tomato and Smoked Cheddar Grilled Cheese recipe a try, let me know! Snap a photo and tag me ontwitterorinstagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available!CLICK HERE for details and THANK YOU in advance!

This grilled cheese has flavor coming at you from every direction. There's smokiness, sweet, heat, bite and juiciness. It's everything a sandwich should be.

Prep Time45 minutes

Cook Time18 minutes

Total Time1 hour3 minutes

Ingredients

FOR THE CHIPOTLE HONEY MAYO:

1 large egg, plus one yolk

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1 cup olive oil

2 garlic cloves, smashed, peeled and roughly chopped

2 chipotle peppers in adobo, roughly chopped

1/2 teaspoon kosher salt

2 tablespoons honey

FOR THE SANDWICH:

1 pound turkey breast tenderloins

1/2 teaspoon adobo seasoning

8 ounces smoked cheddar, grated

1 small red onion, sliced thin

1 medium green (or red) tomato, sliced thin

chipotle honey mayo

8 slices pumpernickel rye swirl bread

Instructions

FOR THE MAYO:

In a food processor add one whole egg plus one egg yolk into the bowl fitted with the blade attachment. Add the lemon juice and Dijon mustard. Turn the processor on and very slowly, pour the grapeseed {or olive oil} in a thin, steady stream.

Next, add in the roughly chopped garlic cloves, chipotle peppers and 1/2 teaspoon of kosher salt. Secure the lid and turn the processor on and slowly pour in the two tablespoons of honey.

Cover and refrigerate until ready to use.

FOR THE SANDWHICH:

Rub the turkey with a 1/2 tablespoon of oil and 1 tablespoon of adobo seasoning.

Preheat your grill to high. Once hot, reduce the temperature to medium-high and place the turkey onto the hot grill grates. Close the lid and grill the turkey for 6-8 minutes. Flip and repeat for 5-6 more minutes or until the turkey is fully cooked. Let it rest for 5 minutes before slicing.

Butter one side of each slice of bread. Top the non-buttered side with some grated smoked cheddar, sliced turkey, green tomatoes, red onion and smear a generous amount of the chipotle honey mayo on the non-buttered side of the remaining slices.

Place the sandwiches, butter-side-down on to a hot {375 degree} griddle and cook for 5-6 minutes or until the underneath is golden and crispy. Flip and repeat.

Notes

The mayo will last for 2-4 days in the fridge so prepare your week with lots of yummy sandwiches or use it dip for homemade fries or onion rings.

The only problem I see with this sando is I’d want it to last foooorever! Love your homemade mayo, and Love all the turkey-y, tomato-y cheese-y ingredients! AND on marble rye? You make-a-me smile! 😀 < – – – this is me opening my mouth to stick a grilled adobo turkey with green tomato and smoked cheddar grilled cheese with chipotle honey mayo in it 😉